Lemon Tea Cake

This citrusy-goodness is a tad denser than your average lemon cake or loaf. But do remember that it’s intended to be enjoyed alongside a cup of tea or coffee.

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The frosting recipe makes for a generous amount. What in earth will you do with the leftovers? Perhaps bake up some  Mini Glazed Lemon Cookies OR some Strawberry Shortbread Cookies w/ Lemon Frosting  !? You may see that i’ve been on a bit of a lemon craze these days ;).

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Lemon Tea Cake. Adapted from RIvka at  Not Derby Tie:

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1/2 tsp fresh lemon zest
1/2 tsp lemon extract

Lemon Glaze:

2 cups confectioners’ sugar
3 to 4 tablespoons fresh lemon juice

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Directions:

1. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.

2. Cream together the butter and 2 cups granulated sugar in a bowl for a few minutes until light and fully.

3. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

4. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, the lemon zest, the lemon extract and finally and vanilla. You can also use regular milk here (though it won’t give it as rich of a taste).

5. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 mins-1hour, until a cake comes out clean with a toothpick.

6. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

7. For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to sinfully drizzle down the sides. And..Voilla.

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Today just got better.

P.s –can’t believe i’m blogging about a lemon cake at 4:30 am!!

-R

 

 

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